Makes 2 - 9 inch loaves
This is a classic Heath Family recipe. When we give these to people, it is not uncommon for them to say they are the best cookies they've ever had.
Optional - if you have them on hand
This is roughly a morning breakfast size for 1 person. Place ingredients in a blender and blend them up till smooth!
In general I try to focus on the greens, and less on making a sweet fruit heavy smoothie.
1.Sweat the Garlic and Shallots on low heat while you chop and add the tomatoes, you can bring up to a medium heat once the tomatoes are in the pan. make sure nto to cook the sauce too much, it should be light and fresh.
2.Chop and add parsley. Salt Pepper to taste. Contintue to simmer
3.Thaw and rinse prawns. Add to a hot cast iron pan. As the cook, add juices from the sauce in with the prawns, avoid the chunks of tomato etc. Flip the prawns. Add juices, until prawns are slightly browned on outside and cooked through.
5.Make nests with pasta, top with sauce and then grilled prawns.
Chocolate Shortbread Crust
Traditional Shortbread Crust
Lemon Cream Curd
Note: I sometimes make lamb meat balls from this recipe. Just roll the mixed meat into balls. Place on parchment on a baking sheet or greased sheet and bake for approximately 20 minutes, bake at 400 F
Note: I like to display all of the fixings on the plate and allow each person to construct their own burger.
**This recipe is for a large batch of dolmas.
~4 cups long grain brown rice
~4 cups water
fresh tomatoes or 1 small can minced tomatoes
2 bell peppers
2 stalks celery
5-6 large leafs chard
5-6 large leafs kale
1/2cup - 1cup parsley
1.5 cans tomato paste
Grape leaf brine
**veggie portions are approximate, I always king of wing it and use the veggies I have on hand.
2 cans chickpeas
4 cloves garlic
4 generous tablespoons Tahini
1 teaspoon cumin
1 teaspoon Salt
4 tablespoons olive oil
Juice of 2 lemons
Paprika, Parsley & Finishing Olive Oil for garnish